Fill up crock pot with water covering beans with at least several inches of water and cook on low overnight for 6-8 hours.

Seems like a lot of work, but I was bringing dinner over to a friend who comes down with migraines after consuming pork and she is restricting salt. The recipe is from HEB a food market in Texas near our home. The only changes I made to the recipe was to increase the bacon and use a crock pot instead of boiling on the stove for several hours. Canned beans contain trigger items for my sweet friend, but I love HEB Borracho Beans with Shiner Bock Beer.

The beans are just lightly sweet and perfect with eggs topped with basil leaves cut “chiffonade style” or thin strips with a scissors( a full leaf is too much for breakfast faire) and salsa in lieu of toast.

The meal I made for her had baked chicken and rice with a little chicken broth for flavor. The beans placed in a couple of mason jars.

This also is a perfect way to serve for a tailgate. I’ve transported beans unsuccessfully in my trunk, even placing the crock pot in box.

Pour beans into the jars, seal the tops and place in a pot with a hot brick (wrap in foil) and snuggle the glass with napkins. The beans are easily consumed with a fork, standing at your tailgate.